Eggless Chocolate Zucchini Bread

I was looking for an eggless bread recipe since I had no eggs on hand. I did not have any cocoa powder on hand so instead used hot chocolate mix as a substitute for the taste and did not add any sugar for the modification. Thus my Eggless Chocolate Zucchini Bread was created.

Eggless Chocolate Zucchini Bread

Delicious zucchini bread using YOUR favorite hot chocolate mix and NO eggs or NO additional sugar.

Prep Time: 20 min

Cook Time: 40 min

Ready In: 1 hr

Serves: 4 mini-loaves

Ingredients

• 1 1/2 c shredded zucchini (1 1/2 small zucchini or 1 medium, peeled and shredded)
• 1 3/4 to 2 c all-purpose flour
• 2 envelopes of Swiss Miss Milk Chocolate Hot Cocoa Mix (equivalent to 3/4 c hot cocoa mix)
• 1 t baking soda
• 1/4 t salt
• 2 t ground cinnamon
• 1/4 t ground allspice
• 1/4 c vegetable oil
• 1/4 2% milk
• 1 t vanilla extract
• 1/4 c semi-sweet mini chocolate chips (optional)

Baking Instructions

1. Preheat oven to 350°F. Grease bottom of mini-loaf pans.
2. Grate the zucchini and keep it aside. In a medium bowl, combine flour, 1 hot chocolate mix, baking soda, baking powder, salt, cinnamon, and spice.
3. In a large bowl, mix oil, milk, 1 hot chocolate mix, and vanilla. Fold in shredded zucchini with the wet ingredients. 
4. Add the flour mixture to the wet mixture and stir until blended. Stir in optional chocolate chips
5. Pour batter into the mini-loaf pans, filling them evenly into each.
6. Bake 35 to 45 minutes or until toothpick inserted into bread comes out clean.
7. Let the bread cool in the pans for about 10 minutes before removing to a wire rack. After the bread has cooled completely, wrap up the loaves in saran wrap and foil or serve warm on a plate.   

This recipe is based on the Chocolate Zucchini Bread posted on Madhuram's Eggless Cooking.

Homemade Girl Scout Tagalongs

I never was a Girl Scout in my youth, but I always was Girl Scout Cookie Lover from day one. From Do-Si-Dos™ and Samoas®, to Thin Mints and Lemonades™, there are tons of delicious flavors to choose from your local GS troop. However, after you eat up your stash of GS cookie boxes you ordered over the year, you still have that craving for more. So why not try making a dozen or two? Recently, I decided on trying to replicate the Tagalongs! I searched online for a recipe and found one by Jaimem on the Family Kitchen. 

Homemade Girl Scout Tagalongs 

Serves: 30+ tagalongs

Prep Time: 20 min

Total Time: 60 min

Ingredients

• 1 1/2 sticks butter or margarine at room temperature
• 3/4 c sugar
• 1 large egg
• 1 tsp pure vanilla extract
• 1/2 tsp kosher salt
• 2 c all-purpose flour
• 1/4 c smooth peanut butter
• 1/4 c confectioner's sugar
• 2 c semi-sweet chocolate chips

Baking Instructions

1.  In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar. Beat until smooth. Add in egg and beat until well incorporated, scraping down the bowl, if necessary. Add in vanilla. Beat until smooth. With mixer on low, add in salt and flour. Mix until completely incorporated and dough is uniform. Shape dough into a cylinder with a diameter of about 2-3 inches. Wrap in parchment paper and freeze for at least 25 min.
2. Preheat oven to 350°F. Spray bottom of a 13 x 9-inch pan with cooking spray. Slice dough into 1/8 inch disks and place on baking sheets, about a half inch apart. Once you have made 30 cookies, wrap up the cookie dough, freeze, and save for another time. Bake for 8 min. Place on a cooling rack and let cool completely.
3. Mix together peanut butter and powdered sugar. Form into small disks and press onto cookies. Melt chocolate in a microwave safe bowl for 30 second intervals, and mix well after each interval. Coat cookies completely in chocolate and lift out with a fork. Place on a parchment lined baking sheet and let set, or freeze to speed up the process.

Easy Coffee Bread

 

Easy Coffee Bread

Satisfy your morning sweet tooth and caffeine fix with this all-in-one bread.

Prep Time: 15 min

Cook Time: 45 min

Ready In: 1 hr

Serves: 4 mini-loaves

Ingredients

• 2/3 c light brown sugar
• 2 t ground cinnamon
• 2 c all-purpose flour
• 1 T baking powder
• 1/2 t salt
• 1 egg, beaten
• 1 c coffee, room temperature
• 1/3 c vegetable oil

Baking Instructions

1. Preheat oven to 350°F. Grease bottom of mini-loaf pans.
2. In a small bowl, mix together 1/3 c brown sugar and 2 t ground cinnamon; set aside.
3. In a large bowl, mix flour, baking powder, salt and white sugar. Combine egg, coffee, and oil and add to dry mixture. Stir until just moistened.
4. Pour batter into the mini-loaf pans, filling them about halfway. Sprinkle half of the cinnamon-sugar mixture on top. Repeat with the remaining batter and the rest of the cinnamon-sugar mixture.
5. Use a knife and draw through the batter to marble.
6. Bake 25 to 30 minutes or until toothpick inserted into bread comes out clean.
7. Let the bread cool in the pans for about 10 minutes before removing to a wire rack. After the bread has cooled completely, wrap up the loaves in saran wrap and foil or serve warm on a plate.   

This recipe is similar to one I found on Allrecipes.com

http://allrecipes.com/recipe/cinnamon-swirl-bread/detail.aspx?event8=1&prop24=SR_Title&e11=easy%20cinnamon%20bread&e8=Quick%20Search&event10=1&e7=Home%20Page  

Easy Chocolate Chip Cheesecake

In observance of Pi Day, I just had to make a yummy pie yesterday. I searched easy cheesecake pie recipes and made do with what I had at home. Based on the Philadelphia 3-Step Chocolate Chip Cheesecake recipe by Kraft Foods.

Easy Chocolate Chip Cheesecake

Serves: 8-10 people

Prep Time: 10 min

Total Time: 3 hours, 50 min

Ingredients

• 1 c graham cracker crumbs
• 3 Tbsp butter or margarine, melted
• 1 pkg (8 oz) 1/3 reduced fat cream cheese, softened
• 3/4 c sugar
• 1/4 c flour
• 1/2 c light sour cream
• 1 tsp pure vanilla extract
• 2 large eggs
• 3/4 c mini semi-sweet chocolate chips

Baking Instructions

1.  Preheat oven to 325°F if using silver 9-inch springform pan (or to 300°F if using a dark nonstick 9-inch springform pan). Mix graham cracker crumbs and butter; press firmly onto bottom of pan. Bake for 10 minutes.
2. In a medium-sized bowl, beat cream cheese, sugar and flour with electric mixer on medium speed until well blended. Add in sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed just until blended. Stir in 1/2 c of mini chocolate chips; pour mixture over crust. Then sprinkle remaining 1/4 c of chips on top.
3. Bake 45-55 minutes or until the center is almost set. Run a knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.

Fruit N' Fiber Cereal Cookies

 

This recipe was inspired by the Fruit 'n' Cereal Cookies Recipe found on the Rice Krispies® website. I modified my recipe to what I had on hand and made a lower sugar recipe. Enjoy!

Fruit N' Fiber Cereal Cookies

Serves: 30+ cookies

Prep Time: 15 min

Total Time: 45 min

Ingredients

• 1 c all-purpose flour
• 2 t baking powder
• 1/2 t baking soda
• 1 stick (1/2 cup) butter or margarine at room temperature
• 1 c firmly packed brown sugar
• 2 large eggs
• 1 tsp ground cinnamon
• 1 c Raisin Bran® cereal
• 1 c Wheaties® cereal
• 2 c Rice Krispies® cereal
• 1/2 c dried cranberries (I used Craisins® Original Dried Cranberries)

Baking Instructions

1.  In a small bowl, stir together flour, baking powder and baking soda. Set aside.
2. Preheat oven to 375°F. In a large mixing bowl, beat butter, brown sugar on medium speed of an electric mixer until combined. Add eggs and cinnamon. Beat well. Add flour mixture and mix until combined. Stir in Raisin Bran, Wheaties, and Rice Krispies cereals and dried cranberries.
3. Drop by level tablespoons onto baking sheets.
4. Bake at 375°F for 9-10 minutes or until light brown. Transfer to wire racks to cool.

No Bake Peanut Butter Oatmeal Cookies

I was searching for a cookie recipe using peanut butter that did not use eggs. I found some inspiration on Cooks.com and created my own no-bake recipe. Enjoy!

Easy No Bake Peanut Butter Cookies

Prep Time: 10 min

Total Time: 20 min 

Yields: 20 cookies

Ingredients 

• 3/4 c sugar
• 1/4 c margarine
• 1/4 c reduced-fat creamy peanut butter
• 1/4 c nonfat milk
• 1/2 c rice krispy cereal
• 1 1/2 c quick cook oats
• 1/2 tsp vanilla extract
• 1/3 c semi-sweet chocolate chips (optional, for chocolate cookies)

Baking Instructions

1. Mix sugar, margarine, peanut butter, and milk in a saucepan over medium-high heat. Boil 3 to 4 minutes.
2. Remove from heat and add oats and vanilla. (For chocolate cookie variation, stir in chocolate chips until they melt into mixture.)
3. Drop by tablespoon onto a waxed paper covered baking sheet. Let set until firm.

Finals Week #Motivation

Finals Week! Cute studying gift ideas for friends and classmates at college. Craving for candy?

Swedish Fish Study Note:
'I'm glad we go to "school" together!'

Gummy Bear Study Motivation:
'Study Incentive: When you reach a gummy bear, you get to eat it!'

Happy Mountain Birthday Card

Happy Mountain

Homemade Birthday Card

All you need is:
Cardstock
Envelope 
Gluestick(s)
Assorted thin-tip markers, sharpies (Any writing utensils you want to use)
Colored construction paper, old magazines (you can cut out of) 
Anything else you want to add to your card to make it unique

Tip: Instead of worrying about cutting cardstock to fit your envelope, use blank cards from a cardstock kit.

1. Choose cardstock and colored construction paper of your choice for your birthday card.
2. Cut out mountainous shapes, bodies of water, nature images, and words, and glue to front of card.
3. Using a thin-tip marker or sharpie, write out part of the birthday message.
4. On the inside, glue extra nature images alongside your birthday wishes!

Front cover message: Do whatever makes you feel happy today.
Inside message: Happy birthday [insert name]!

Tennis Birthday Card

Tennis Themed

Homemade Birthday Card

All you need is:
Cardstock
Envelope 
Gluestick(s)
Assorted thin-tip markers, sharpies (Any writing utensils you want to use)
Colored construction paper (you can cut out of) 
Anything else you want to add to your card to make it unique

Tip: Instead of worrying about cutting cardstock to fit your envelope, use blank cards from a cardstock kit.

1. Choose cardstock and colored construction paper of your choice for your birthday card.
2. Cut out tennis balls, racquets, and birthday numbers and glue to front of card.
3. Using a thin-tip marker or sharpie, trace around edges of design and define features of the tennis equipment.
4. On the inside, glue extra tennis balls and/or racquets alongside a smashin' birthday message!

Sushi Birthday Card

Sushi Themed

Homemade Birthday Card

All you need is:
Cardstock
Envelope
Gluestick(s)
Assorted thin-tip markers, sharpies (Any writing utensils you want to use)
Colored construction paper (you can cut out of)
Anything else you want to add to your card to make it unique

Tip: Instead of worrying about cutting cardstock to fit your envelope, use blank cards from a cardstock kit.

1. Choose cardstock and colored construction paper of your choice for your birthday card.
2. Cut out sushi pieces, chopsticks, and birthday numbers and glue to front of card.
3. Using a thin-tip marker or sharpie, trace around edges of design and create a unique border along the outside of the card.
4. On the inside, write your birthday wishes!

Pineapple Zucchini Bread

The another day I was craving something sweet and healthy and perfect to eat at anytime of the day. We had zucchini from the farmer's market and pineapple in stock. Baking ingredients are always on hand so I decided to make something different than our traditional zucchini bread recipe and used the Taste of Home's Makeover Pineapple Zucchini Bread recipe* as a reference. And a little bit later I baked:

Pineapple Zucchini Bread

Pineapple + Zucchini = Great source of fruits and veggies found in this yummy bread recipe. Serve fresh from the oven or give as a gift! 

Serves: 4 mini loaf pans

Prep Time: 15 min

Total Time: 50 min

Ingredients 

• 1 1/2 c sugar
• 1 c unsweetened applesauce
• 3 egg whites
• 2 t vanilla extract
• 3 c all purpose flour
• 2 t ground cinnamon
• 1 1/2 t baking powder
• 1 t salt
• 1 t ground nutmeg
• 1/2 t baking soda
• 2 c zucchini, shredded (about 2 medium)
• 1 can (8 oz.) unsweetened crushed pineapple, drained
• 1/2 c chopped walnuts (optional)

Baking Instructions

1. Preheat oven to 350°F. Grease mini loaf pans with nonstick cooking spray. 
2. In a large bowl, beat sugar, applesauce, egg whites, and vanilla until well blended. gradually beat dry mixture into sugar mixture until blended. 
3. Mix the dry ingredients together in a large bowl.
4. Combine the dry mixture with the wet mixture until well blended. Stir in zucchini, pineapple, and walnuts (optional).
5. Pour the bread batter into your prepared loaf pans.
6. Bake for 30-35 minutes or until golden brown.

*Websites Cited

"Makeover Pineapple Zucchini Bread Recipe." Taste of Home. RDA Enthusiast Brands, n.d. Web. 22 Sep 2013. <http://www.tasteofhome.com/Recipes/Makeover-Pineapple-Zucchini-Bread>.

Tropical Key Lime Pie Tarts

Here's another recipe using Duncan Hines products. I entered this one into the Duncan Hines Frosting Creations Spring Bake Contest. I created a sweet treat using one of Duncan Hines' new Frosting Creations limited-edition flavor mixes and one of Duncan Hines' cake mixes. For this recipe, I chose to use the Duncan Hines Frosting Creations Key Lime Pie Flavor Mix with the Duncan Hines Moist Deluxe Yellow Cake Mix.

Tropical Key Lime Pie Tarts

Take a sweet vacation to the Florida Keys when trying these delicious, bite-sized key lime tarts!

Cook Time: 12 min

Total Time: 30 min

Serves: 40 mini tropical tarts

Ingredients

• 1 c water
• 1/3 c vegetable oil
• 1 c graham cracker crumbs
• 1 pkg. Duncan Hines Moist Deluxe Yellow Cake Mix
• 1 can Duncan Hines Frosting Creations Frosting Starter
• 1 packet Duncan Hines Frosting Creations Key Lime Pie Flavor Mix
• ½ c graham cracker crumbs (for garnish)

Baking Instructions 

 

1.    Preheat oven to 350°F. Mix water, vegetable oil, graham cracker crumbs, and cake mix in a large bowl.

2.    Pour batter into mini muffin pans for the tarts, filling them no more than two-thirds full.

3.    Bake 10 to 12 minutes or until toothpick inserted into tart comes out clean. Let cool completely.

4.    Scoop ¼ can of Duncan Hines Frosting Creations Frosting Starter and set aside. Pour packet of Duncan Hines Frosting Creations Key Lime Pie Flavor Mix into remaining ¾ can of Duncan Hines Frosting Creations Frosting Starter. Stir until evenly blended.

5.    Transfer the Key Lime Pie frosting you just created to a piping bag with a round decorating tip.

6.    Pipe a swirl of Key Lime Pie frosting over each tart. Top with a dab of the Duncan Hines Frosting Creations Frosting Starter (set aside before) and a pinch of graham cracker crumbs.

7.    Enjoy!

S'mores Pops

I was not able to go camping this year, but I still wanted to enjoy some of the yummy recipes made by the fire. Easy to make and take anywhere.

S'mores Pops

Your favorite campfire snack made into a delectable, sweet treat on a stick.

Prep Time: 10 min

Total Time: 30 min

Yields: 20 servings

Ingredients

• 1 tablespoon butter or margarine
• 6 c mini marshmallows (or 1 1/2 packages of regular marshmallows 10 oz. size)
• 1 c semi-sweet chocolate chips
• 4 graham cracker sheets, broken into bite-sized pieces
• 20 popsicle sticks
• Ribbon
• Small plastic bags

Baking Instructions

1. In a large saucepan, melt butter over low heat. Add 4 c of marshmallows and stir until completely melted. Remove from heat.
2. Add graham cracker pieces and remaining marshmallows to the melted mixture. Stir until well coated. Lastly, mix in chocolate chips.
3. Using a large spoon (coated with nonstick cooking spray) take a scoop of the s'mores mixture and mold around a popsicle stick.
4. Place each s'mores pop into a small plastic bag and tie together with a ribbon.

*Note: For best results, use fresh marshmallows.You can also substitute Golden Grahams cereal for the graham crackers for your S'mores Pops. These are great for any occasion: bake sales, birthday favors, etc...

Low-Fat Zucchini Bread

We usually have a garden in our backyard every year with a surplus of zucchini. However, this year with the weather, we have not had the best fruits and veggies to pick. My grandma went to the farmer's market and brought back some zucchini for us. And the story ends with me in the kitchen and some freshly, baked zucchini bread to eat. Adapted from several zucchini recipes including this Food.com recipe.*

Low-Fat Zucchini Bread

Yummy bread made with fresh zucchini from the garden. And the secret ingredient: applesauce!

Serves: 3 mini loaf pans

Prep Time: 10 min

Total Time: 45 min

Ingredients 

• 1 1/2 c all purpose flour

• 3/4 c sugar

• 1/4 t baking soda

• 1/2 t baking powder

• 1/4 t salt

• 1 1/2 t ground cinnamon

• 2 large eggs

• 2 1/4 c zucchini, shredded (about 2 medium)

• 1/4 applesauce

• 1  1/2 t vanilla extract

Baking Instructions

1. Preheat oven to 350°F. Grease a 9” x 13” pan with nonstick cooking spray. Prepare cake batter as directed on package.
2. Mix the dry ingredients together in a large bowl.
3. Mix the eggs, zucchini, applesauce, and vanilla in another bowl.
4. Combine the wet mixture with the dry mixture. Stir until well blended.
5. Pour the bread batter into your prepared loaf pans.
6. Bake for 25-30 minutes or until golden brown.

*Websites Cited

"Low Fat Healthy Zucchini Bread." Food.com. Scripps Networks, 04 Jun 2009. Web. 13 Aug 2013. <http://www.food.com/recipe/low-fat-healthy-zucchini-bread-375809>.

Berried Treasure Treats

 

Here's another recipe I entered into the Duncan Hines Frosting Creations Spring Bake Contest. I had to create a sweet treat using one of Duncan Hines' new Frosting Creations limited-edition flavor mixes and one of Duncan Hines' cake mixes. For this recipe, I chose to use the Duncan Hines Frosting Creations Fruit Punch Flavor Mix because this recipe is a fruity combination of several kinds of berries that taste great together. 

Berried Treasure Treats 

“X” marks the spot when trying these golden dessert bars made with whipped cream topping, “berried treasure” and vanilla pudding. 

Serves: 24 berried treasure treats

Ingredients 

• 1 pkg. Duncan Hines® Classic Yellow Cake Mix

• 3 large eggs 

• 1/3 cup vegetable oil

• 1 cup water 

• 1 can Duncan Hines Frosting Creations Frosting Starter

• 1 packet Duncan Hines Frosting Creations Fruit Punch Flavor Mix 

• 1 (21-oz.) can Comstock® or Wilderness® Berry Medley Fruit Filling

• 2 packages (1.5 oz each) fat-free vanilla instant pudding 

• 5 cups cold milk

• 1 (16 oz.) container light whipped cream topping, thawed 

Baking Instructions

1. Preheat oven to 350°F. Grease a 9” x 13” pan with nonstick cooking spray. Prepare cake batter as directed on package.
2. Pour into prepared pan and bake for 20 to 25 minutes or until toothpick inserted into cake comes out clean.
3. Cool in pan on a wire rack for 10 to 15 minutes before frosting.
4. Pour packet of Duncan Hines Frosting Creations Fruit Punch Flavor Mix into can of Duncan Hines Frosting Creations Frosting Starter. Stir until evenly blended.
5. Spread the Fruit Punch frosting over cake. Top with the berry fruit filling, evenly spreading it over the frosting layer. Refrigerate while making pudding.
6. Beat pudding mixes and 5 cups milk with electric mixer on low to medium speed for 2 to 4 minutes. Pour pudding mixture over berries topping.
7. Refrigerate for 2 hours. Spread with thawed whipped cream topping just before serving. 
   
   Tip:  Slice fresh strawberries or garnish dessert with fresh blueberries just before serving.

Pink Lemonade Pops

Earlier this spring, I entered the Duncan Hines Frosting Creations Spring Bake Contest. I had to create a sweet treat using one of Duncan Hines' new Frosting Creations limited-edition flavor mixes and one of Duncan Hines' cake mixes. For this recipe, I chose to use the Duncan Hines Frosting Creations Pink Lemonade Flavor Mix because I love pink frosting with sprinkles and I thought it would go great with my yummy Rice Krispies idea. So I created these Pink Lemonade Pops. 


Pink Lemonade Pops

No luck in finding a nearby lemonade stand? Try these Pink Lemonade Pops instead for a refreshing taste and perfect twist on a summertime treat.

Serves: 20 pink lemonade pops

Ingredients

• 2 tablespoons butter or margarine
• 4 cups of miniature marshmallows or 1 package (10 oz., about 40) regular-sized marshmallows
• 6 cups crisp rice cereal
• ½ cup Duncan Hines Moist Deluxe Yellow Cake Mix
• 1 can Duncan Hines Frosting Creations Frosting Starter
• 1 packet Duncan Hines Frosting Creations Pink Lemonade Flavor Mix
• ½ cup mini lemon drops or lemon flavored candy
• ½ cup strawberry flavored bite-sized candy or fruit chews
• Rainbow sprinkles
• 20 wooden popsicle sticks

Baking Instructions 

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 
2. Stir in one tablespoon of cake mix at a time, until the entire ½ cup has been added.
3. Add crisp rice cereal and lemon and strawberry candies to the marshmallow-cake mix mixture. Stir until well coated.
4. Using a buttered spatula evenly press the marshmallow mixture into a 9” by 13” pan coated with cooking spray.
5. Cool for 5 to10 minutes. Cut into 20 lemon bars. Push one stick into the bottom of each bar.
6. Pour packet of Duncan Hines Frosting Creations Pink Lemonade Flavor Mix into can of Duncan Hines Frosting Creations Frosting Starter. Stir until evenly blended.
7. Frost the bottom half of each lemon bar with Pink Lemonade frosting and add sprinkles.
8. Place decorated lemon bar pops onto a baking sheet lined with wax paper. Refrigerate until frosting is set.
9. Serve the pink lemonade pops the same day.

Baking Tip:  For best results, use fresh marshmallows.

Cereal Krispie Treats

While I was away at college, I ate the typical dorm food and snacks. Cereal for breakfast was the usual. But what else could I make with cereal?....Cereal Krispie Treats!

Cereal Krispie Treats

Simple and yummy snack to make using your favorite cereal and marshmallows.

Prep Time: 10 min

Total Time: 30 min

Yields: 20 servings

Ingredients

• 1 tablespoon butter or margarine
• 4 c mini marshmallows (or 1 package of regular marshmallows 10 oz.)
• 4-6 c of your favorite cereal (# of cups depends on the cereal, ex. 6 c Rice Krispies)

Baking Instructions

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat.
2. Add your cereal to the marshmallows. Stir until well coated.
3. Using a spatula (coated with nonstick cooking spray) evenly press cereal mixture into 9 x 13-in pan also coated with cooking spray.
4. Let cereal treats cool for 5-10 min. Cut into 20 squares.
5. To store, place in an airtight container, up to 3 days. 

*Note: For best results, use fresh marshmallows.You can also try mixing two or three cereals together for your Cereal Krispie Treats. These are great for any occasion: bake sales, birthday favors, etc...